Chicken Fajita
added 03/07/08
Serves
4
A
true Texas fajita is strips of marinated skirt steak served on
tortillas. Our version is lightly marinated chicken strips cooked
with peppers, onions, and garlic. Fresh cilantro, cumin, and lime
juice add the Tex-Mex touch. For a spicy variation, add one minced
chipotle pepper to the chicken mixture before it is cooked.
1/4
cup fresh lime juice
3
cloves garlic, minced
1/4
cup chopped fresh cilantro, divided
1
Tbs. minced fresh oregano OR 1 tsp. dried oregano
1
Tbs. minced fresh basil OR 1 tsp. dried basil
1
tsp. ground cumin
Freshly
ground black pepper to taste
1
tsp. cornstarch
3/4
lb. boneless, skinless chicken breast, cut into thin strips
1
red bell pepper, cut into thin strips
1
green bell pepper, cut into thin strips
1
medium red onion, cut vertically into thin slices
1
Tbs. olive oil
1/3
cup low sodium, low-fat chicken broth
Corn
or flour tortillas, warmed
In
a medium bowl, whisk together the lime juice, garlic, 2 tablespoons
of the cilantro, oregano, basil, cumin, black pepper, and cornstarch.
Add the chicken and toss to coat. Let sit for 5 minutes.
Heat
the oil in a large nonstick skillet over medium-high heat. Add
the bell peppers and onion, and sauté for 2 minutes. Add the chicken
and its marinade and cook, stirring frequently, for 5 minutes.
Add the broth and cook, stirring constantly, for 2 minutes.
Remove
from the heat and stir in the remaining 2 tablespoons of cilantro.
Spoon the chicken mixture on top of warm tortillas, roll up like
a burrito, and eat.
Per
serving: 255 calories; 29 g protein; 10 g carbohydrate; 7 g fat;
49 mg cholesterol; 262 mg sodium Calories from fat: 16%; from
saturated fat: 2%.
